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Country Dijon Shrimp Sauté


2 tablespoon butter
1 clove garlic, crushed
1 lb fresh lg. shrimp, peeled and split lenghtwise
1 tablespoon lemon juice
1/4 tsp tarragon
3 tablespoon grainy Dijon mustard
2 tablespoon minced fresh parsley

Cooked Rice

Melt butter in sauté pan. Add garlic and shrimp. Cook over high heat, stirring constantly--1 to 2 mintues or until shrimp curl. Remove from heat. Toss in lemon juice, tarragon, mustard and parsley. Serve over rice.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.